Ingredients (2-pax kit)

• Full Onion Pakoda Kit from Indian Food Shop
• 2–3 medium onions, thinly sliced
• 2–3 tbsp water (add slowly as needed)
• Oil for deep frying or a little oil for brushing in air fryer

Method

1. Thinly slice the onions and separate the layers.
2. In a bowl, mix sliced onion with the full pakoda spice + besan + rice flour pack.
3. Add water little by little until the mixture just holds together – it should be sticky, not runny.
4. Rest for 5–10 minutes so the onions release more moisture and the batter clings well.
5. Deep fry: Heat oil on medium. Drop small clumps of batter and fry until golden and crisp.
6. Air fryer: Brush the basket with oil. Place small clumps of batter, brush lightly with oil on top and cook at 190°C for 12–15 minutes, turning once.
7. Serve hot with chutney, ketchup or chai.

Ingredients (2-pax kit)

• Full Butter Chicken Kit from Indian Food Shop
• 400–500 g chicken (thigh or breast), cut into bite-size pieces
• 100–150 ml cream (or cooking cream)
• 25–40 g butter (2–3 tbsp) + 1 extra small knob to finish
• 1–2 tbsp neutral oil (sunflower / rapeseed)
• 50–100 ml water (to adjust sauce thickness)
• 1 tbsp yogurt for marinade (optional but nice)
• ½–1 tsp sugar or honey (for balance)
• Salt to taste

Method

1. In a bowl, mix chicken with part of our butter chicken spice mix, some ginger–garlic and yogurt (if using). Marinate 20–30 minutes or longer in the fridge.
2. Heat 1–2 tbsp oil in a pan. Cook the marinated chicken on medium-high heat until almost cooked and lightly coloured/charred. Remove and keep aside.
3. In the same pan, add most of the butter. Stir in the tomato base / spice blend and cook for a few minutes until fragrant and slightly thickened.
4. Add the remaining spice mix and a little water to make a smooth sauce. Simmer for 5–10 minutes, stirring occasionally.
5. Stir in cream, ½–1 tsp sugar or honey, and simmer gently. Adjust salt.
6. Add the cooked chicken pieces back into the pan and simmer for 5–10 minutes until the chicken is tender and the sauce is glossy.
7. Finish with a small knob of butter, crushed kasuri methi and a pinch of garam masala. Serve hot with basmati rice or naan.

Ingredients (2-pax kit)

• Full Tikka Masala Kit from Indian Food Shop
• 400–500 g chicken, shrimp, paneer or tofu
• 1 medium onion, finely chopped
• 150–200 ml tomato purée or passata
• 100–150 ml cream or coconut milk
• 1–2 tbsp oil or ghee
• 50–100 ml water (to adjust sauce)
• 1–2 tsp lemon juice
• ½–1 tsp sugar (optional, for balance)
• Salt to taste

Method

1. Marinate your chosen protein with part of the tikka spice mix and ginger–garlic. Rest for at least 20–30 minutes.
2. Pan-fry, grill or bake on high heat until lightly charred on the edges and almost cooked through. Set aside.
3. In a pan, heat oil or ghee. Sauté the chopped onion until soft and lightly golden.
4. Add tomato purée/passata and the remaining spice mix. Cook on medium heat until the gravy thickens and you see a little oil separating on the sides.
5. Stir in cream or coconut milk and a splash of water. Simmer until the sauce is smooth and rich.
6. Add the cooked tikka pieces, mix gently and simmer for 5–10 minutes. Adjust salt and chilli to taste.
7. Finish with lemon juice, a pinch of sugar, kasuri methi and a little garam masala. Serve with rice or naan.

Ingredients (2-pax kit)

• Full Dal Tadka Kit from Indian Food Shop
• 600–700 ml water (adjust for thickness)
• 1–2 tbsp ghee or oil
• 1 small onion, finely chopped (optional)
• 1 small tomato, chopped (optional)
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Method

1. Rinse the dal well. Add to a pot with 600–700 ml water, our base spice mix and turmeric.
2. Bring to a boil, then simmer until the lentils are soft and creamy. Stir occasionally and add more water if needed.
3. In a small pan, heat ghee or oil. Add the tadka mix (cumin, chili, garlic) and cook briefly until fragrant but not burnt.
4. Carefully pour the hot tadka over the cooked dal. Stir gently.
5. If you like, sauté onion and tomato in a spoon of ghee/oil separately and add to the dal for a richer taste.
6. Finish with the garnish spice, adjust salt and thickness with water as needed.
7. Garnish with fresh coriander and serve hot with rice or roti.

Ingredients (2-pax kit)

• Full Dal Makhani Kit from Indian Food Shop
• 600–700 ml water (plus extra if needed)
• 1 medium onion, finely chopped
• 1–2 tomatoes, chopped (or 150 ml tomato purée)
• 1–2 tbsp oil or ghee
• 30–40 g butter (plus a little extra to finish)
• 75–100 ml cream
• 1 tsp ginger–garlic paste (optional but good)
• ½–1 tsp sugar (for balance)
• Salt to taste

Method

1. If using dry lentils/beans, soak them for several hours or overnight. Rinse well.
2. Cook the lentil–bean mix in water until very soft and creamy. You can use a pressure cooker if available.
3. In a separate pan, heat oil or ghee. Sauté onion until golden, then add ginger–garlic (if using) and cook briefly.
4. Add tomato and cook into a thick paste.
5. Stir in our dal makhani spice blend and cook for a few minutes.
6. Combine the cooked lentils with this masala. Add water as needed for a rich but pourable consistency.
7. Add butter, cream and sugar. Simmer on low heat for at least 15–20 minutes, stirring occasionally. Longer (up to 45–60 minutes) gives best flavour.
8. Finish with kasuri methi, a pinch of garam masala, extra butter if you like, and adjust salt. Serve with rice or naan.

Ingredients (2-pax kit)

• Full Chana Masala Kit from Indian Food Shop
• If dry chickpeas: soaked overnight and boiled until soft, OR 1–2 tins cooked chickpeas
• 1 medium onion, finely chopped
• 1–2 tomatoes or 150 ml tinned tomatoes
• 1–2 tbsp oil
• 200–300 ml water (for curry)
• Salt to taste
• ½ lemon (optional, for extra tang)

Method

1. If using dry chickpeas, soak overnight and boil until soft. If using tinned, rinse and drain.
2. Heat oil in a pan. Add whole spices from the kit and fry until they release aroma.
3. Add chopped onion and cook until light brown.
4. Add tomato and cook down into a thick paste.
5. Stir in our chana masala spice mix and a splash of water. Cook for a few minutes until you see the masala thicken and a little oil separate.
6. Add the chickpeas and enough water to make a thick curry. Simmer 15–20 minutes so the flavours combine.
7. Adjust salt and thickness. Squeeze lemon at the end if you like more tang. Garnish with fresh coriander if available.

Ingredients (2-pax kit)

• Full Korma Curry Kit from Indian Food Shop
• 400–500 g chicken, shrimp, vegetables or tofu
• 1 medium onion, sliced or finely chopped
• 150–200 ml cream or coconut milk
• 2–3 tbsp plain yogurt (optional, for richness)
• 1–2 tbsp oil or ghee
• 100–150 ml water (to thin the sauce)
• ½–1 tsp sugar (for balance)
• Salt to taste

Method

1. Heat oil or ghee in a pan. Add the whole spices and let them sizzle gently.
2. Add onion and cook until soft and lightly golden.
3. Add ginger–garlic and cook briefly, then stir in the korma spice mix and cashew/coconut blend.
4. Add a little water to make a paste and cook until the raw smell goes away.
5. Lower the heat and stir in yogurt (if using), mixing quickly to avoid curdling.
6. Pour in cream or coconut milk and more water to reach your preferred sauce consistency.
7. Add your chicken, shrimp, vegetables or tofu. Simmer until cooked and tender.
8. Add sugar and adjust salt. Simmer a few more minutes for a silky, balanced sauce. Serve with rice or naan.